The Hummingbird Cake is a true culinary treasure of Southern cuisine, beloved for its rich flavors, moist consistency, and nostalgic charm. While its origins remain somewhat mysterious, the cake has become a staple across Southern households and celebrations since its American debut in the late 20th century.
The recipe is thought to have been introduced in the late 1960s or early 1970s, with its first widely recognized appearance in “Southern Living Magazine” in 1978. The cake was submitted by a reader named Mrs. L.H. Wiggins of Greensboro, North Carolina. It’s said that its unusual and memorable name—Hummingbird Cake—may have been inspired by the dessert’s sweetness, akin to nectar that attracts hummingbirds. However, some folklorists suggest it might have been tied to a Jamaican marketing campaign during the 1960s to promote local tourism, bananas, and tropical pineapples (Jamaica’s national bird is the hummingbird). Regardless of its precise origin, soon after publication, the recipe gained immense popularity, earning its place as a quintessential Southern dessert.
Hummingbird Cake is celebrated for its unique combination of flavors and textures. Unlike traditional cakes that focus on a single main ingredient, this dessert layers the natural sweetness of ripe bananas, the tangy juiciness of crushed pineapples, the subtle warmth of cinnamon, and the nutty crunch of pecans. These ingredients create a symphony of Southern hospitality with every bite. The cake is brought together with a creamy, tangy cream cheese frosting, adding richness and depth to its layered profile. Its moist texture, derived from the natural moisture in bananas and pineapples, is one of its defining characteristics, ensuring that even after sitting for a few days, the cake retains its decadence.
Interestingly, what sets Hummingbird Cake apart isn’t its complexity—though it offers a unique combination of flavors—but its rustic charm and accessibility. It’s a dessert made from pantry staples, easily whipped up with ingredients often found on hand. Yet, its simple preparation yields a dessert that feels luxurious and celebratory.
The cake has since spun off into various modern adaptations. Some recipes incorporate shredded coconut or use spiced rum for a tropical twist. Others add layers of flavor by including toasted coconut or caramel cake drizzles. Some enjoy it as a bundt cake, optimizing its moistness and visual appeal with a simplistic glaze. Regardless of the tweaks, the heart of the cake—the bananas, the pineapple, and its decadent cream cheese frosting—remains steadfastly iconic.
Beyond its incredible flavor, the Hummingbird Cake has grown synonymous with gatherings and shared joy. It’s a wedding cake in some families, a birthday celebration dessert in others, and a Thanksgiving staple for many. It encapsulates the Southern love for food that comforts, brings people together, and leaves lasting memories.
With soft, fragrant layers and bold tropical undertones, Hummingbird Cake continues to enchant, inviting us to celebrate heritage, hospitality, and a love for life’s sweeter moments. It’s more than a recipe; it’s a story baked into a dessert.
Hummingbird Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Preferably unbleached
- 1.5 teaspoons baking soda
- 0.5 teaspoon (affiliate link)salt Sea salt preferred
- 1 teaspoon ground cinnamon Freshly ground if possible
- 1 cup granulated sugar
- 0.5 cup brown sugar Packed
- 3 large eggs At room temperature
- 0.75 cup vegetable oil
- 1 teaspoon vanilla extract Pure
- 2 cups ripe bananas mashed
- 1 cup crushed pineapple Drained
- 0.5 cup chopped pecans Toasted for deeper flavor
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese Softened
- 0.5 cup unsalted butter Softened
- 3.5 cups powdered sugar Sifted
- 1 teaspoon vanilla extract Pure
- 0.5 cup chopped pecans For garnish
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper to ensure the cakes release easily.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In another bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
- Stir the wet ingredients into the dry mixture gently, until just combined.
- Add the mashed bananas, drained pineapple, and toasted pecans to the batter. Fold them in carefully using a spatula until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the countertop to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the softened cream cheese and butter in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cakes are cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake evenly.
- Garnish the top of the cake with chopped pecans for added texture and flavor. The cake is ready to serve once the frosting has set slightly.
